Serinakaker; Norwegian Butter Cookies

Celebrate Christmas Scandi-style by sharing the family tradition of this tasty treat - serinakaker

“Christmas is my favourite time of the year” enthuses Brontë. And so of course, her latest book centres around that very subject. In ScandiKitchen Christmas, Brontë beautifully demonstrates how to celebrate Christmas Scandi-style by sharing family traditions and a selection of delicious recipes, including this tasty treat - serinakaker (that’s Norwegian butter cookies to you and me). Both the irresistible smell and nostalgic taste of these buttery little biccies is guaranteed to delight all your guests this winter.

Here, Brontë shares her recipe with Toast.life.


“These traditional butter cookies are served at Christmas time in Norway but they are great throughout winter” explains Brontë. “They are quick to make and taste delicious. If you can’t get hold of pearl sugar, also known as nibbed sugar, you can use flaked or slivered or chopped almonds instead.”


Makes around 40

  • 300 g all-purpose flour
  • 1 tablespoon baking powder
  • a pinch of salt
  • 200 g plus 2 tablespoons cold butter, cut into cubes
  • 125 g plus 2 tablespoons icing/confectioners’ sugar
  • 2 teaspoons vanilla sugar
  • 1 egg
  • 1 egg white, lightly beaten, for brushing
  • Pearl sugar or chopped almonds, for sprinkling


  • Mix the flour with the baking powder and a pinch of salt in a bowl. Add the cubed butter and mix with your fingers until it forms crumbs, then add the icing/confectioners’ sugar and vanilla sugar and mix again. Add the whole egg and mix until the dough is even (but don’t over-mix).
  • Pop the dough into a bag and leave to settle in the fridge for about an hour.
  • Preheat the oven to 180°C (350°F) Gas 4. Line several baking sheets with baking parchment.
  • Cut the dough into around 40 equal pieces (around 15 g/1/2 oz. each), roll them into small balls, and place on the lined baking sheets. Make sure you leave space around each piece of dough, as they spread out while baking. Using the back of a fork, press each one down gently in the middle to a diameter of around 3 cm/11/4 in. (they will spread more when baking). If you prefer a flat surface, use the bottom of a glass or similar.
  • Brush the biscuits with the egg white and sprinkle the pearl sugar or chopped almonds over the top.
  • Bake in the preheated oven for around 10 minutes or until just baked through (don’t let them go brown – you want only a slight tinge of colour at the edges). Baking times can vary depending on your oven, so keep an eye on them. Remove from the oven and leave to cool before storing in an airtight container.

This Butter Cookie recipe has been taken from ‘ScandiKitchen  Christmas by Bronte Aurell, published by Ryland Peters & Small (£16.99). Photography by Peter Cassidy © Ryland Peters & Small.

Don’t miss our Spotlight interview with Brontë over on TheEdit now, to hear how she went about creating an authentic slice of Scandinavia in the UK.

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